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CHOW Bagel

My question concerns the substitution of bread flour by whole wheat flour.

One of the earlier contributors said they replace 2-4oz of bread flour by whole wheat flour. Is 4oz close to the limit of ww flour one would want to use because ww flour has less gluten to react with the yeast, or is there another reason?

Thanks.

Dec 12, 2009
alexleroc in Recipes